Apple & Lemon Myrtle Meringue Cake - Lemon Myrtle Fragrances

Apple & Lemon Myrtle Meringue Cake

March 05, 2024 3 min read

Apple & Lemon Myrtle Meringue Cake

Autumn's abundance of new apples and lemons make this delectable bake the perfect finisher on a chilly night.


  • 150g unsalted butter, at room temperature
  • 1/2 cup (110g) caster sugar
  • 2 tsp vanilla bean paste
  • 2 eggs, at room temperature
  • 300g Pink Lady apples, peeled, finely chopped, plus 2 small (200g) extra, very thinly sliced into rounds (we used a mandoline)
  • 1 1/2 cups (225g) self-raising flour
  • 1/3 cup (80ml) milk
  • 1 tbs runny honey
  • 1/3 cup (80ml) lemon juice
  • 250g creme fraiche
  • Lemon Myrtle Spice, to sprinkle


  • 3/4 cup (165g) caster sugar
  • 1/4 cup (60g) brown sugar
  • 1 tsp cornflour
  • 4 large egg whites, at room temperature
  • 1 tsp apple cider vinegar
  • 1 tsp Lemon Myrtle Spice



  1. Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 22cm springform cake pan and line with baking paper.
  2. Place butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on mediumhigh speed, scraping down side of bowl occasionally, for 3 minutes or until pale and creamy. Add eggs, one at a time, and beat on medium speed until each egg is well incorporated. Scrape down side of bowl. Add chopped apple and beat until just combined. Add flour and milk and beat until just combined. Spoon mixture into prepared pan and press down firmly with the back of the spoon to cover base evenly and level top.
  3. For the lemon myrtle meringue, sift both sugars and cornflour together into a medium bowl. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed for 3-4 minutes until firm peaks form. Add sugar mixture, 1 tbs at a time, whisking well after each addition until incorporated and meringue is thick and glossy. Make sure sugars are dissolved; test by rubbing a small amount between your fingers. If the mixture is smooth and not grainy, the meringue is ready. Add vinegar and lemon myrtle, and whisk briefly until completely incorporated.
  4. Use a dessert spoon to spread meringue over apple mixture in pan, spreading out to edges and to form a level surface. Use the back of the spoon to press 10 small indents all over meringue, pressing down slightly into batter to connect meringue to batter. Lightly smooth surface again.
  5. Bake for 1 hour 10 minutes-1 hour 15 minutes until cake is cooked when a skewer inserted in the centre comes out clean and meringue is golden. Remove from oven and set aside for 10 minutes. Run the tip of a small sharp knife around the inside edge of the cake pan to release the cake, and transfer cake to a wire rack to cool completely.
  6. Meanwhile, while the cake cools, place honey and lemon juice in a medium bowl and stir until honey dissolves. Add extra apple slices and toss well until thoroughly coated. Cover surface directly with plastic wrap and set aside at room temperature until ready to serve. Drain apple slices through a fine sieve, reserving the syrup.
  7. Top cake with creme fraiche, then apple slices. Drizzle over reserved apple syrup and sprinkle with lemon myrtle, if desired, to serve.


Our thanks to Delicious and Tracey Pattison for this recipe!